Abstract: I draw a connection between the question, raised by Hume and Kant, of how aesthetic judgments can claim universal agreement, and the question, raised in recent discussions of nonconceptual content, of how concepts can be acquired on the basis of experience. Developing an idea suggested by Kant’s linkage of aesthetic judgment with the capacity for empirical conceptualization, I propose that both questions can be resolved by appealing to the idea of “perceptual normativity”. Perceptual experience, on this proposal, involves the awareness of its own appropriateness with respect to the object perceived, where this appropriateness is more primitive than truth or veridicality. This means that a subject can take herself to be perceiving an object as she (and anyone else) ought to perceive it, without first recognizing the object as falling under a corresponding concept. I motivate the proposal through a criticism of Peacocke’s account of concept-acquisition, which, I argue, rests on a confusion between the notion of a way something is perceived, and that of a way it is perceived as being. Whereas Peacocke’s account of concept-acquisition depends on an illicit slide between these two notions, the notion of perceptual normativity allows a legitimate transition between them: if someone’s perceiving something a certain way involves her taking it that she ought to perceive it that way, then she perceives the thing as being a certain way, so that the corresponding concept is available to her in perceptual experience.

Comment: This paper will mainly be of relevance in relation to the antinomy or paradox of taste, a problem famously examined by Hume and Kant. It may also be of use in relation to topics in the Philosophy of Perception or Epistemology, or in teaching on Kant's Critique of Judgment. Ginsbourg presents a very thorough discussion of the notion that perceptions make concepts available by involving implicit claims to their own appropriateness; she uses this idea to make an interesting and plausible contribution to the debate regarding the antinomy of taste.